Many years ago I came across a recipe for grits with eggs and a red sauce. It was similar to shakshuska, a Middle Eastern dish of baked eggs in red sauce, shown below, but with grits! I never had grits until my husband and I visited Charleston, South Carolina, for business a long time ago.
I’ve had a love affair with crêpes since I was a little girl, which is when I learned how to make them. I would make a “stack,” sprinkle a little white sugar on them, and eat them just like that for breakfast. My first introduction to crêpes was when my mother made Crêpes Suzette. My
I’d like to think that I’m pretty organized when it comes to kitchen equipment and gadgets. I’m blessed with a large basement, and I’ve installed four large shelving units to hold items that are not used often – like tortilla presses, raclette grills, random bakeware, and so forth. But the other day when I got
Years ago my daughters bought me an ebleskiver pan for my birthday and I was thrilled. They know I love gadgets and different shapes and sizes of baking dishes. Trust me, I had big plans to use this fancy pan on every holiday. By the way, I’ve also seen the spelling as ebelskiver and aebleskiver.
Sometimes I hang on to a cookbook just because there’s one perfect recipe in it. And this is one of those recipes, although fortunately, there are plenty of other recipes in this cookbook that I love. But I’d keep the book just for this cake. Here’s the book, by Patricia Wells, published in 1993: I
I posted a while back on Bruschetta di Ricotta, savory crostini topped with ricotta and baked, I wanted to do something similar that would be an option for breakfast. Or maybe even dessert, depending on your tastes. So at the same time I was baking my sliced French bread for crostini, I opened up a
Not too many people hear these words from one their little kids… “Mom, can you please not make any more frittatas?” Seriously. I guess I got a little carried away for a while making them. I was very creative with frittatas, but still, I guess at least one of my daughters wasn’t fooled. I also
I actually made this peach sauce in the early part of September, back when ripe peaches were abundant and fragrant. But I don’t think it’s inappropriate to post about this peach sauce in October, because the sauce is quite versatile. It can be kept refrigerated for an indefinite period of time, so it’s very handy
When we were in Ireland last May, specifically in Dingle on the west coast, we were fortunate to stay at a lovely bed and breakfast right on the water called the Castlewood House. The multi-award winning B & B is run by Brian Heaton and Helen Woods Heaton, who opened Castlewood House in 2005. Helen
As you might remember from my post, simply called salt cod, I’ve been on a mission to find this fish for years. I have spotted it on a few websites, but the shipping was always horrendous, so I never followed through with an online order. My daughter who lives in London assured me that she